Description
Experience the warm, creamy goodness of Instant Pot Pumpkin Risotto, a comforting dish perfect for chilly evenings and gatherings.
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup canned pumpkin puree
- 3 cups low-sodium vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 0.5 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Set your Instant Pot to 'Sauté.' Add olive oil and chopped onion, cooking until translucent (about 3 minutes). Stir in minced garlic until fragrant.
- Add Arborio rice and stir for about 2 minutes to toast it slightly.
- Pour in vegetable broth and pumpkin puree, scraping any bits off the bottom of the pot. Mix well.
- Close the lid and set to 'Manual' or 'Pressure Cook' on high pressure for 6 minutes.
- Once cooking is complete, perform a quick release of steam by turning the valve away from you.
- Open the pot and stir in grated Parmesan and butter until melted and creamy. Season with salt and pepper as needed.
- Transfer portions onto plates or bowls, garnishing with additional cheese or herbs if desired. Enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: For variations, substitute canned pumpkin with butternut squash or sweet potato. Enhance flavor with spices like nutmeg or sage.